Recipes from Modern cookery, in all its branches
Records 351 to 400 of 1,054, in reading order. Each links to a modern interpretation.
Boiled Breast of Vealp. 210To Roast a Breast of Vealp. 210Stewed Shoulder of Vealp. 210Roast Neck of Vealp. 210Neck of Veal a la Crèmep. 211Veal Goosep. 211Knuckle of Veal en Ragoutp. 211Boiled Knuckle of Vealp. 212Knuckle of Veal with Ricep. 212Veal Stewp. 212Small Pain de Veau (Veal Cake)p. 213Bordyke Veal Cakep. 213Fricandeau of Vealp. 213Spring-Stew of Vealp. 214Veal Stewp. 214Plain Veal Cutletsp. 215Veal Cutlets a l'Indiennep. 215Scotch Collopsp. 216Veal Cutlets a la Mode de Londresp. 216Sweetbreads Simply Dressedp. 217Sweetbread Cutletsp. 217Stewed Calf's Feetp. 217Stewed Calf's Liverp. 218Roast Calf's Liverp. 219Blanquette of Veal or Lamb with Mushroomsp. 219Minced Vealp. 220Minced Veal and Oystersp. 220Veal-Sydneyp. 220Fricasseed Vealp. 221To Roast a Haunch of Muttonp. 223Roast Saddle of Muttonp. 223To Roast a Leg of Muttonp. 223Braised Leg of Muttonp. 223Leg of Mutton Boned and Forcedp. 225A Boiled Leg of Mutton with Tongue and Turnipsp. 225Roast or Stewed Fillet of Muttonp. 226To Roast a Loin of Muttonp. 226Roast Neck of Muttonp. 227To Roast a Shoulder of Muttonp. 227Forced Shoulder of Muttonp. 227The Cavalier’s Broilp. 227Mutton Cutlets Stewed in Their Own Gravyp. 228To Broil Mutton Cutletsp. 228China Chilop. 228A Good Family Stew of Muttonp. 229An Irish Stewp. 229A Baked Irish Stewp. 230Cutlets of Cold Muttonp. 230Mutton Kidneys a la Francaisep. 230Broiled Mutton Kidneysp. 231